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Köttbullar with Raggmunk or Swedish meatballs with potato pancakes, only without the lingonberries.

Köttbullar
Ingredients: 1 onion, 500 grams minced pork, 1 egg, breadcrumbs, salt, pepper, dash of white wine, 200 ml cream,

Number of persons: 3

Chop an onion very finely in a food processor. Fry the onion gently in a little butter. Mix the minced pork with 1 egg, breadcrumbs, salt, pepper and the cooled onion. Turn balls of it. Bake the meatballs around brown in hot butter. Add a dash of white wine and let the alcohol evaporate. Add 200 ml cream and let the meatballs over low heat simmer until done.

Raggmunk
Ingredients: 800 grams waxy potatoes, 1 egg, 90 grams flour, 300 ml milk, salt, 50 grams butter, bacon,

Number of persons: 4

Grate 800g waxy potatoes. Make a pancake batter by mixing 1 egg, 90 grams flour, 300 ml milk, a pinch of salt and 50 grams of melted butter. Stir the grated potato pancakes by the batter. Bake the potato pancakes on both sides brown. Bake the slices of crispy bacon and serve with the raggmunk.

Of course you serve it with a berry jam, preferably of the lingonberriesjam from Ikea. Enjoy!

Ingredients: (rice vermicelli), 300 grams minced pork, 3 tablespoons soy sauce, 2 tablespoons sweet chilli sauce, 1 red pepper, 3 spring onions,

Number of persons: 3

Prepare the rice vermicelli according to the pack instructions. Mix 300 grams minced pork with 3 tablespoons soy sauce and 2 tablespoons sweet chilli sauce. Leave it for a quarter of an hour. Then bake the minced pork loose in some oil. Add 1 sliced red pepper and 3 sliced spring onions. Stir fry for a minute or 5. Serve with the rice vermicelli. Enjoy!

Ingredients: 300 grams minced pork, 2 onions, 1 egg yolk, 2 tablespoons parsley, 3 tablespoons breadcrumbs, salt, pepper, butter, 2 tablespoons vinegar, 200 ml fond, 3 tablespoons of Liège syrup, 2 tablespoons raisins 2 tablespoons cornflour,

Number of persons: 3

Preheat the oven to 90 degrees. Mix 300 grams minced pork with 1/2 finely chopped onion, 1 egg yolk, 2 tablespoons finely chopped parsley, 3 tablespoons breadcrumbs, salt and pepper. Make 3 meatballs of it. Place the meatballs in an ovenproof dish. Place the ovenproof dish about 1 1/2 hours in the preheated oven. Put the last 8 minutes of baking time the oven at 140 degrees so the meatballs are brown well.

For the Liege sauce bake 1 1/2 finely cut onion in hot butter. When the onion is glassy, add 2 tablespoons vinegar again. Bake briefly while stirring. Add 200 ml fond, 3 tablespoons of Liège syrup and 2 tablespoons raisins. Simmer for about a minute or 10. Bind the sauce with 2 tablespoons cornflour . Serve the meatballs with the sauce Liège, Flemish fries and a mixed salad. Enjoy!

Ingredients: 1 onion, 1 garlic clove, thyme, 100 grams diced bacon, 200 grams minced pork, 1 zucchini, 125 grams cherry tomatoes, 1 tin diced tomatoes, 1 cube beef stock, rosemary, salt, pepper, 250 grams ricotta, 100 grams grated cheese, lasagne sheets,

Number of persons: 2

Preheat the oven to 200 degrees. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove and thyme until the onion is soft. Add 100 grams diced bacon and 200 grams minced pork and stir until the minced pork is brown. Add 1 diced zucchini and 125 grams cherry tomatoes cut in quarters. Stir fry 5 minutes. Add 1 tin diced tomatoes, 1 cube beef stock and rosemary. Bring to taste with salt and pepper and let it all simmer for about 15 minutes. Mix 250 grams ricotta with 75 grams grated cheese, salt and pepper. Put in an ovenproof dish part of the minced pork zucchini sauce, lasagne sheets, minced pork zucchini sauce, ricotta mixture, lasagne sheets, remaining ricotta mixture and the grated cheese. Place the oven dish about 30 minutes in the preheated oven. Enjoy!

Ingredients: 1 onion, 1 garlic clove, thyme, 300 grams minced pork, 1 green pepper, 250 grams mushrooms, 5 roma tomatoes, 1 tin tomato puree, salt, pepper, 100 ml stock, 50 grams butter, 50 grams flour, 500 ml stock, 75 grams mature cheese, lasagne sheets,

Preheat the oven to 180 degrees. Bake in hot oil 1 finely chopped onion with 1 finely chopped garlic clove and thyme to taste until the onion has softened. Add 300 grams minced pork and stir fry until the minced pork is brown. Add 1 chopped green pepper and 250 grams sliced mushrooms. Stir fry until the mushrooms are tender. Add 5 diced roma tomatoes, 1 tin tomato puree and 100 ml stock again. Bring to taste with salt and pepper. Allow to come to the boil and then let it simmer for about 10 minutes.

Meanwhile make the cheese sauce. Melt butter 50 grams. When the butter has melted, add 50 grams flour. Bake this briefly. Add, while stirring, gradually about 500 ml stock. Remove the sauce from the heat and stir in 75 grams mature cheese.

Put in an ovenproof dish a layer of the meat-vegetables-mixture, a layer of cheese sauce and a layer of lasagne sheets. Then a layer of meat-vegetable mixture and lasagne sheets. Finish with a layer of meat-vegetables mixture and a layer of cheese sauce . Sprinkle a little grated cheese over it. Place the ovenproof dish about 30 minutes in the preheated oven. Enjoy!

Ingredients: 2 big tomatoes, 1 onion, 1 garlic clove, salt, pepper, 100 grams minced pork, 50 grams grated cheese, 1 tablespoon flour, 8 basil leaves,

Preheat the oven at 200 degrees. Cut the top of the tomato and hollow the tomatoes. Sprinkle with salt. Place the tomatoes on a piece of kitchen towels. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove until the onion is soft. Add 100 grams minced pork and bake it brown. Stir in 1 tablespoon flour and fry it briefly. Then add 8 chopped basil leaves and 50 grams of grated cheese. Let the cheese melt. Put the tomatoes in a ovenproof dish. Fill the tomatoes with the minced mixture. Put the top back on the tomato. Put the ovenproof dish approximately 10 minutes in the preheated oven. Enjoy!

Ingredients: 300 grams spinach, 1 garlic clove, rosemary, 300 grams minced pork, 100 grams ham, salt, pepper, 50 ml white wine, 1 egg, 100 grams grated cheese, 60 grams butter, 60 grams flour, 700 ml milk, cannelloni,

Preheat the oven at 180 degrees. Boil 300 grams spinach. Pour it off and cut the spinach fine. Bake in hot oil 1 finely chopped garlic clove with rosemary. Add 300 grams minced pork and 100 grams finely sliced ham and bake it brown. Season with salt and pepper. Add 50 ml white wine. Bring to the boil so that the alcohol evaporates. Scoop the minced pork into a bowl. Add 3/4 of the spinach with 1 beaten egg and 75 grams grated cheese. Mix this well. Fill the cannelloni rolls with this mixture. Place the cannelloni in a greased baking dish. Then make the sauce. Melt 60 grams butter, add 60 grams flour and fry it briefly. Add gradually 700 ml milk. Stir the rest of the spinach with the sauce. Pour the sauce over the cannelloni and sprinkle with grated cheese. Put the baking dish in the preheated oven for about 30 minutes. Enjoy!